Baked Blueberry Pudding Cake With Lemon Sauce(Weston'S Mom'S Favorite)
A warm, comforting baked blueberry pudding cake with a hint of lemon, perfect for family gatherings or a delightful dessert that highlights fresh berries and citrus flavors.
Ingredients
Instructions
- Mix the flour, sugar, baking powder, nutmeg, and lemon peel in a bowl.
- Cream the oleo and add the eggs, then beat until well blended.
- Stir in the milk until smooth.
- Pour the batter into a greased and floured 9 x 9-inch pan.
- Top the batter with blueberries.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. You can substitute the oleo with unsalted butter or coconut oil for a different flavor profile. If you don't have fresh blueberries, frozen blueberries work just as well; just ensure they are thawed and drained to avoid excess moisture. Adding a pinch of cinnamon can enhance the flavor.
Serving Suggestions
Serve the baked blueberry pudding cake warm, drizzled with a zesty lemon sauce to elevate the flavors. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, consider serving it alongside Butterhorns(Rolls) for a delightful brunch spread.
Storage & Reheating
Store leftover pudding cake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm in the oven at 350°F until heated through. This dish can also be served cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Blueberry Pudding Cake With Lemon Sauce(Weston'S Mom'S Favorite) contains roughly 193 calories, with 4g protein, 42g carbohydrates, and 3g fat. It is an excellent source of vitamin C (91% of the Daily Value), dietary fiber (26% of the Daily Value), and calcium (24% of the Daily Value), and a good source of iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Yes, you can definitely substitute blueberries with other fruits like raspberries, chopped peaches, or even mixed berries. Just ensure the fruit is not too watery to maintain the cake's texture. Adjust sugar based on the sweetness of the fruit used.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be slightly golden brown. If using a glass pan, keep in mind that baking times may vary slightly.
Can I make this recipe ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. However, for the best texture, it's recommended to bake it fresh. If you do bake it ahead, allow it to cool completely before storing in the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).